Pumpkin Cake


18.25 oz. box white cake mix
1 1/4 c. water
1/4 c. canola oil
1 large egg
2 large egg whites
1 c. can pureed pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
Canola oil spray
Fat free whipped topping


Preheat oven 325 °F. Combine all ingredients, except oil spray and whipped topping, in large bowl. Using electric mixer, mix per directions on cake package. Coat 13-x-9-inch non-stick cake pan with cooking spray and spoon batter evenly into pan. Bake for 25-35 minutes or until wooden pick inserted comes out clean. Place pan on wire rack and cool completely. When serving, spoon 1 tablespoon of whipped topping on each slice of cake.

May freeze leftover cake up to one month.


20 servings

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